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Peanut Butter Crinkle Cookies

This recipe is another one from the cookbook of my Grandma’s favorite recipes. She does not site a source for any of her recipes, but a quick google search brought up the same recipe at several sites, including this one. Because the original source is unknown, I am giving my grandma credit on this one unless someone knows where this recipe originated. After searching a bit it seems that several people make these cookies and stick a Hershey’s Kiss on top of the baked cookie (while it is still warm). I had these several times as a kid but that is never the way my grandma made these. You see, one of the qualities that makes these cookies irresistable is their crinkley top that gets hidden by the addition of a Kiss!

These are so simple to make and produce a cookie that would be a welcomed addition to any bake sale or holiday tray! They really do catch your eye and stand out from your typical Peanut Butter cookie recipe. Their eye-catching crackly top is the produced by rolling the dough balls in powdered sugar and slightly flattening the tops of the balls before baking.

Let me tell ya, the dough tastes phenomenal as do the finished cookies. They have a slighlty crisp (not crunchy) exterior but a soft and chewy interior. I did not find these overly sweet (even though they are rolled in powdered sugar) and they have a wonderful peanut butter flavor. These did not last longer than 48 hours in the house but kept in a tupperware container they did stay soft for those 2 days.

Next time I might press down a Holiday edition PB M&M in the center of a warm baked cookie to add a little pop of chocolate and more peanut butter! Plus, who doesn’t love the holdiay colored M&M’s???

Preheat oven to 350.
Line baking sheets with parchement paper.
Place powdered sugar in shallow bowl.
In a large mixing bowl, cream together the butter and peanut butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the eggs and vanilla.
In a large bowl wisk together the flour, baking powder, baking soda and salt. Gently add to creamed mixture and mix until almost combined.
Chill dough for 10-20 minutes.
Roll tablespoonfuls of dough into balls. Genlty roll the dough balls into powdered sugar and place dough balls on parchment lined baking sheets. Carefully press down on each ball with a glass to flatten tops slightly.
Bake for 10-12 minutes in the preheated oven, or until top is crinkley and edges are set. Cook on sheet for 10 minutes and transfer to baking rack to finish cooling.

Awesome, I love chewy peanut butter cookies. The recipe I usually make is designed for use in ice cream sandwiches so it isn’t crumbly like your average PBC. I also usually add chocolate chips, but I’m just like that. Heh. Do you think you could use crunchy PB in these? I also love chunks if peanut in my cookies.

I’m going to have to try these. I have the Peanut Blossom recipe that I grew up with from my mom (it’s the one with the Hershey Kiss in the middle), but was just looking for a pb cookie to do an idea with and these just might be it. I’ll give it a try and let you know . Love your pictures.

I made these and the Intense Chocolate Shock cookies and posted about them on my blog. They are SO good. If you love chocolate, the shocking cookies are to die for!
Thanks for your comment on my blog! It means a lot from pros like you! ;)

I made these yesterday! They are divine. A little crunchy on the edges and soft in the middle. Just like you said. I did put one milk chocolate chip in the middle of each one. Very good. I think I’ll put three of four on top next time. Thanks for the awesome recipe!

Hi!
I tried the best ever chocolate chip cookie recipe and LOVED it! Just wanted to let you know I posted pictures and a link to the recipe on your site on my blog.
Thanks so much….they were seriously delish!